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EASY COOKING
Optimal use of the hob
Wrong
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Baking, roasting and grilling tips
All manuals and user guides at all-guides.com
Always ensure that the flames remain under the pan. A lot of energy is
lost when flames burn around the outside of the pan. The handles will
also become too hot. Do not use pans with a base diameter smaller
than 12 cm. Smaller pans will not be stable.
• When frying, stir-frying, cooking through large quantities,
or deep-frying, it is best to use the rapid or wok burner.
• Preparing sauces, simmering and boiling can be done best on the
simmer burner. On its high setting this burner is large enough for
cooking food right through.
• Cook with the lid on the pan. This way you save up to 50% energy.
• Use pans with a flat, clean, dry base. Pans with a flat base stand
stably and pans with a clean base transfer the heat more effectively
to the food.
Oven heights
Depending on the height of the pastry or cookies, place the baking
tray on the second or third rack position from the bottom. Place baking
molds on the rack on the first or second rack position from the bottom.
Baking molds are important
The material that the baking mold is made of is very important,
especially for ovens with top/bottom heat. The best baking molds are
made of black tin or clad with a special polymer; these heat up fastest
and help shorten baking times.
EN 17
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